Chocolate Chip Kiss Cookies

A whole chocolate Kiss wrapped inside a buttery, chip-studded cookie dough. When you bite in, the outer cookie is tender and crumbly while the Kiss inside has melted into a soft, fudgy center. It’s a chocolate chip cookie with a built-in surprise.

The dough is eggless, which is unusual for a cookie recipe. No eggs means a shorter, more crumbly texture rather than chewy. Butter, both sugars, vanilla, and flour come together into a smooth dough that’s easy to mold around each unwrapped Kiss. The mini chocolate chips folded into the dough add chocolate in every bite of the outer cookie too.

Wrap each Kiss completely, making sure there are no gaps or thin spots. Shape into smooth balls so they bake evenly. Ten to twelve minutes in the oven is all they need. They should look set on the outside but the Kiss inside will still be soft. A drizzle of chocolate topping after cooling finishes each one off.

Kitchen Tips

• Unwrap all the Kisses before you start. Trying to unwrap with doughy fingers is a nightmare
• Use a scant tablespoon of dough per cookie. Too much and the dough overwhelms the Kiss; too little and it cracks open
• Make sure the dough covers each Kiss completely with no thin spots. Exposed chocolate will melt and burn
• Let them cool completely before drizzling the chocolate topping. Hot cookies melt the drizzle into a mess

Variations

• Peanut butter Kiss cookies: Use peanut butter cookie dough and skip the chocolate chips for a PB-chocolate combo
• White chocolate Kiss: Use white chocolate Hugs instead of milk chocolate Kisses for a different flavor profile
• Caramel surprise: Use caramel-filled Kisses for a gooey caramel center inside the cookie